Avocado Omelette with Hot-Smoked Salmon, Dill and Lemon
Our avocado omelette with hot smoked salmon, dill and lemon is a must try
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Cooking tools:
- Microplane
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Spatula
- Plate
- Toaster
- Bread knife
Ingredients
- 4 eggs
- ½ cup baby spinach, coarsely chopped, plus extra leaves to serve
- 2 tbsp finely chopped chives, plus extra to serve
- 2 tbsp coarsely chopped dill, plus extra dill sprigs to serve
- Finely grated rind and juice of ½ lemon, plus lemon wedges to serve
- 2 Hass avocados
- 100 g firm ricotta, crumbled
- Olive oil, for cooking
- 150 g hot-smoked salmon, flaked
- Buttered toasted baguette, to serve
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